BBQ & Hot Honey - Pork Belly Burnt Ends
Sweet, Smoky, and Perfectly Sticky
This one’s a crowd-pleaser. We’re taking rich, fatty cubes of pork belly, seasoning them first with our Competition BBQ Rub for that classic Memphis-style bark, and then finishing them in a foil pan with Ranch & Rifle's Hot Honey Seasoning for that sweet heat kick. Smoked low and slow, these burnt ends are tender, sticky, and impossible to eat just one.
Ingredients
3–4 lbs skinless pork belly, cut into 1.5–2" cubes
Mustard, for binder
Ranch & Rifle Competition BBQ Rub, to coat
Ranch & Rifle Hot Honey Seasoning, to finish
½ cup brown sugar
½ stick butter, sliced
Optional: drizzle of honey or BBQ sauce for added glaze
Equipment
Charcoal grill or smoker
Foil pan
Aluminum foil or butcher paper
Instructions
1. Prep the Pork Belly
Trim the skin off the pork belly, then cut into 1.5 to 2-inch cubes. Lightly coat with mustard to help the rub stick, then season all sides generously with Competition BBQ Rub. Let sit at room temp while you fire up the smoker.
2. Set Up the Smoker
Fire up your charcoal grill or smoker to 250–275°F for indirect heat. Add a chunk or two of fruitwood (like cherry or apple) for that perfect sweet smoke.
3. Smoke to Set the Bark
Place the pork belly cubes directly on the grate or a wire rack. Smoke for about 2.5–3 hours, until they have a deep reddish bark and internal temp is around 165–175°F. You want the edges to be dark and firm, but the centers still tender.
4. Pan, Season, and Braise
Transfer the cubes to a foil pan. Add butter slices, brown sugar, and a generous dusting of Hot Honey Seasoning. Optionally drizzle with honey or BBQ sauce for extra gloss. Toss to coat.
Cover tightly with foil and return to the smoker for another 1-1.5 hours, or until the cubes are probe tender (usually around 195–205°F internal temp).
5. Uncover and Finish
Remove the foil and stir to coat everything in the rendered glaze. Let them go uncovered for another 15–20 minutes to reduce the glaze and tighten up the finish.
6. Serve
Serve hot, sticky, and straight out of the pan — these are tailgate-ready, backyard-ready, and always a hit at any cookout.
Tips
Let the bark set fully before panning — don’t rush it.
Add a little more Hot Honey as they rest for extra kick.
Great as-is, or piled on sliders with pickles and slaw.
Tag @Ranch.and.Rifle when you make these — and maybe double the batch, because these never last long.
